Local gourmet”Sauce Katsudon” is loved by people in the Ina Valley area in southern Nagano Prefecture.
Sauce Katsudon(Sauce cutlet bowl)
Sauce katsudon is served at over 500 restaurants in Nagano, mainly in the Ina Valley area in southern Nagano.
It is served with pork cutlet and cabbage, and the best part is the cabbage soaked in the flavor of the cutlet and sauce.
Sauce katsudon is also commonly served as a set with soba noodles.
The sauce, which is the key to the flavor, is a blend of soy sauce at many restaurants.
Each restaurant uses a different blend ratio, so each prefecture resident has their favorite restaurant.
A typical katsudon is called “Boiled katsudon” or “tamago toji katsudon.”
It seems that tamago toji katsudon hardly sells at all…
What is Ina Valley, located in the southern part of Nagano Prefecture?
It is made up of the cities of Ina, Komagane, and Iida, as well as towns and villages in Kamiina District and Shimoina District.
【Featured shops】
- とんかつ ソースかつ丼 きらく
(Tonkatsu sosu katsudon kiraku)
3145 Ako, Komagane City, NaganoThe birthplace of sauce katsudon
ソースかつ丼 きらく信州駒ヶ根名物ソースかつ丼の老舗「きらく」は、南信州の常食であるソースで仕上げたカツ丼の駒ヶ根元祖として長野県内だけでなく全国の皆様から名物として親しんでいただいておりますwww.katudon.jp - 明治亭 駒ヶ根本店
(Meiji-Tei Komagane)
898-6 Ako, Komagane City, NaganoKomagane honten
chuoarupusu tozan-guchi-ten
Karuizawa-ten
Nagano-eki miseA popular restaurant that operates four stores, including
https://www.meijitei.com/
- 大衆食堂 きよし
(Taishū shokudo kiyoshi)
16-6 Central, Komagane, NaganoPublic restaurant
- 軽食・喫茶 ガロ
(Keishoku kissa Garo)
759-336 Ako Kitawari 1-ku, Komagane City, NaganoSnacks Coffee shop
- そば いな垣
(Soba inakaki)
18-11 Akasumachi, Komagane City, NaganoSoba restaurant’s sauce katsudon
茶そば いな垣駒ヶ根ICから車で10分。長野県駒ヶ根市の「茶そば いな垣」の店舗情報です。お茶の風味が広がる京都宇治のお茶を使った茶そば、醤油ベースの自家製ソースの駒ヶ根名物「ソースカツ丼」がお勧めです。www.sousukatudon.jp
＜Tonkatsu Sauce Katsudon Kiraku＞The Story of the Third Generation
The sauce katsudon was invented by the first generation owner, Shoichi Ichise, in the early Showa period.
Nowadays, if you can’t finish a tonkatsu set meal, it would be a waste to not finish it, so you can make something like katsudon the next day by covering it with egg, but I heard that back then eggs were expensive so people started just putting it on top of rice and pouring sauce over it.
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